Oyama Tofu
Rich and flavorful tofu! Oyama Tofu
About Oyama Tofu
Oyama Tofu (大山豆腐, Oyama Tofu) has its origins in the Edo period, when it was made by visitors to Oyama Temple in Isehara City, Kanagawa Prefecture.
This silken tofu, made with 100% natural nigari (bittern), is a specialty you can enjoy at traditional inns and tofu restaurants along the path to Oyama Afuri Shrine. It owes its exceptional taste to the pure, high-quality water sourced from the Tanzawa mountain range.
Locally, the "Oyama Tofu Festival" is held to celebrate this beloved dish.
Reviews
There are no reviews yet.
Regional cuisine of Kanagawa region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Yahata Gyoza]()
Yahata Gyoza
Fukuoka / >Local cuisine -
![Chosengame]()
Chosengame
Kumamoto / >Local cuisine -
![Yellow Polar Bear]()
Yellow Polar Bear
Kagoshima / >Local cuisine -
![Uchimame (Crushed Dried Soybeans)]()
Uchimame (Crushed Dried Soybeans)
Fukui / >Local cuisine -
![Tori-ten]()
Tori-ten
Oita / >Tenpura -
![Ikashumai (Steamed Squid Dumplings)]()
Ikashumai (Steamed Squid Dumplings)
Saga / >Local cuisine -
![Pickled Mamakari]()
Pickled Mamakari
Okayama / >Seafood -
![Chinsuko]()
Chinsuko
Okinawa / >Local cuisine
